Picadillo with Rice

Number of servings : 4 Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2-1/2 cups (625 mL) water
3/4 tsp (3 mL) salt
1 cup (250 mL) brown rice
10 oz (310 g) pork tenderloin, cut into chunks
2 tsp (10 mL) olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 cans (8 oz / 250 g each) reduced-sodium tomato sauce
1/2 cup (125 mL) raisins
1/4 cup (60 mL) pitted green olives, coarsely chopped
1 pickled jalapeño, minced
1/2 tsp (2 mL) oregano

Directions

  1. Bring water to a boil in medium sauce-pan. Add 1/4 tsp (1 mL) of salt and rice. Reduce to a simmer, cover, and cook until rice is tender, about 45 minutes.
  2. Meanwhile, place pork in food processor and pulse until coarsely ground.
  3. Heat oil in large nonstick skillet over medium heat. Add onion and garlic, and cook, stirring frequently, until onion is soft, about 5 minutes.
  4. Add pork and stir until no longer pink, about 3 minutes. Add remaining 1/2 tsp (2 mL) salt, tomato sauce, raisins, olives, jalapeño, and oregano. Cook, stirring frequently, until pork is cooked through and sauce is flavourful, about 10 minutes. Serve picadillo over rice. 

Nutritional information:

Picadillo with Rice
Picadillo with Rice